BBQ Brethren Masters Cut #5 - Pork Belly (Comes to an end on 7/31!) - Page 3

bigabyte · 04-28-2011, 10:14 AM

That is one awesome looking wrap there!

Phrasty · 04-29-2011, 01:51 AM

For sure! I'd hit about 6 of those!

Cheers

jaymo · 04-29-2011, 03:19 AM

That's definitely tasty looking! I don't blame you for not taking more pics. I'd be grubbing on that asap! Thanks for sharing your photos.

bluetang · 05-03-2011, 02:04 PM

I was in Melbourne the other day and picked up a whole pork belly. I sliced it into three pieces. Two for bacon, which, until now is the only way I'd ever had pork belly, and one piece a little over two pounds to enter the throw down with.

Scored the rind

Made a brine out of sugar, salt, bay leaves, black peppercorns, juniper berries, and whole cloves. An eight hour soak.

In a cast iron skillet over onion slices.

Cooking in the Pro Q at 300*, was shooting for at least 350*, but wasn't happening.

I took my weed burner out to crisp up the rind.

This stuff was great! I really need to get out more

Thanks for looking.

SmokinAussie · 05-03-2011, 06:37 PM

Oooooh, nice Bluey! Love that Weed burner approach!

Cheers!

Bill

n2dabluebbq · 05-03-2011, 11:57 PM

i might have been tempted to say that weed burner picture was magic lighting(kind of like the northern lights). haha

bingo1912 · 05-05-2011, 02:14 AM

As mentioned, if you don't read the QTalk thread.... the colour of this belly, being Asian style is not bright red because I've chosen not to add the red dye that causes that colouring. I prefer the more natural caramelisation that you get from the basic injection and marinade and smoke... well, that's my excuse

Thanks for Looking..

Cheers!

Bill[/QUOTE]
I wonder if it would get a little pinker if you boiled it Bill??

SmokinAussie · 05-05-2011, 06:47 AM

Quote:

Originally Posted by bingo1912

As mentioned, if you don't read the QTalk thread.... the colour of this belly, being Asian style is not bright red because I've chosen not to add the red dye that causes that colouring. I prefer the more natural caramelisation that you get from the basic injection and marinade and smoke... well, that's my excuse

Thanks for Looking..

Cheers!

Bill

I wonder if it would get a little pinker if you boiled it Bill??

[/QUOTE]

I'll see you in the PB, Mate!

Cheers!

Bill

---k--- · 05-07-2011, 09:17 AM

I picked up an 11# slab of pork belly yesterday. Brought it home, and my wife exclaimed, "Ewewwewe. You pork has nipples!"

This is my first pork belly - no master yet. I'm going to try an cure most of it for bacon. The scraps will probably be cooked using a few of the techniques found in this thread.

Btw, for those in Chicagoland. Peoria Packaging at Lake & Racine. ~10 lb Pork belly always stocked, $1.69/lb.

bluetang · 05-07-2011, 09:50 AM

Quote:

Originally Posted by ---k---

I picked up an 11# slab of pork belly yesterday. Brought it home, and my wife exclaimed, "Ewewwewe. You pork has nipples!"

LOL! Now that's funny

BBQ Grail · 05-07-2011, 10:07 AM

Hmmmmmm......

I got an idea or two...

SmokinAussie · 05-08-2011, 06:37 AM

Quote:

Originally Posted by BBQ Grail

Hmmmmmm......

I got an idea or two...

I'm sure you have... Don't be a stranger!

chachahut · 05-08-2011, 12:57 PM

Quote:

Originally Posted by BBQ Grail

Hmmmmmm......

I got an idea or two...

Better not be an idea you ran into yesterday...

chachahut · 05-08-2011, 07:08 PM

Haven't taken the Asian belly approach yet. Still working my way through simple BBQ/smoked belly. Here's my entry into the Challenge...

Started with some belly brined 3 weeks in our house Cider Soak (cider & honey). I call this "terminal belleh" as there is no cure:

Dusted it up with our latest rub - Sugar & Spice (brownulated sugar with a blend of spices. Mostly sweet with a little heat)

Into the Backwoods Competitor @ 235º with some apple wood given to me by a customer as a tip.

A couple of hours later & after resting a bit (hence the juice/fat in the pan)

As the rules state Pork Belly has to be the primary feature, I went with a simple belly slider with a side of house candied jalapenos. (Not shown in the photo is a drizzle of our Rock Candy BBQ sauce made with the jalapeno syrup & local honey - added that after the pic)

So there's my entry - The Pork Belleh Slider.

I'll toss out one additional pic. Not sure if this would have qualified, but what we actually did with this pork belly at the Hut was make The PB&J Sandwich: Pork Belly, Brisket & Candied Jalapeno:

cheers,

Gore · 05-08-2011, 08:16 PM

Ok, I wasn't going to enter in this one, but it is taking so long, I figured I could help hurry things up a bit. I went to the Asian market to get some pork belly, but all they had was sliced.

I didn't think that would be a problem, as we're even allowed to mince and make sausage out of these things if we like. I spiced up both sides with a secret blend of spices and a liberal amount of dark brown sugar.

I smoked this with a chunk of cherry wood at 325*.

During the cook I added additional brown sugar. Here is the result.

Probably the best candy I've made.

04-28-2011, 10:14 AM	#31
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	That is one awesome looking wrap there! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

04-29-2011, 01:51 AM	#32
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	For sure! I'd hit about 6 of those! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

04-29-2011, 03:19 AM	#33
jaymo Full Fledged Farker Join Date: 08-08-10 Location: Racine, WI	That's definitely tasty looking! I don't blame you for not taking more pics. I'd be grubbing on that asap! Thanks for sharing your photos. __________________ WSM, UDS, Masterbuilt 40" cabinet

05-03-2011, 02:04 PM	#34
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	I was in Melbourne the other day and picked up a whole pork belly. I sliced it into three pieces. Two for bacon, which, until now is the only way I'd ever had pork belly, and one piece a little over two pounds to enter the throw down with. Scored the rind Made a brine out of sugar, salt, bay leaves, black peppercorns, juniper berries, and whole cloves. An eight hour soak. In a cast iron skillet over onion slices. Cooking in the Pro Q at 300, was shooting for at least 350, but wasn't happening. I took my weed burner out to crisp up the rind. This stuff was great! I really need to get out more Thanks for looking. __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

05-03-2011, 06:37 PM	#35
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Oooooh, nice Bluey! Love that Weed burner approach! Cheers! Bill __________________ A butterflies wings. About to bring down everything...

05-03-2011, 11:57 PM	#36
n2dabluebbq On the road to being a farker Join Date: 09-25-09 Location: San Antonio Texas. Yeah Baby!	i might have been tempted to say that weed burner picture was magic lighting(kind of like the northern lights). haha

05-05-2011, 02:14 AM	#37
bingo1912 Take a breath! Join Date: 12-26-09 Location: Lynden WA	As mentioned, if you don't read the QTalk thread.... the colour of this belly, being Asian style is not bright red because I've chosen not to add the red dye that causes that colouring. I prefer the more natural caramelisation that you get from the basic injection and marinade and smoke... well, that's my excuse Thanks for Looking.. Cheers! Bill[/QUOTE] I wonder if it would get a little pinker if you boiled it Bill?? __________________ Play with your food,,, PLEASE!

05-07-2011, 09:17 AM	#39
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	I picked up an 11# slab of pork belly yesterday. Brought it home, and my wife exclaimed, "Ewewwewe. You pork has nipples!" This is my first pork belly - no master yet. I'm going to try an cure most of it for bacon. The scraps will probably be cooked using a few of the techniques found in this thread. Btw, for those in Chicagoland. Peoria Packaging at Lake & Racine. ~10 lb Pork belly always stocked, $1.69/lb. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

05-07-2011, 10:07 AM	#41
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Hmmmmmm...... I got an idea or two... __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

05-08-2011, 07:08 PM	#44
chachahut Full Fledged Farker Join Date: 10-30-09 Location: Roxbury,NY	Haven't taken the Asian belly approach yet. Still working my way through simple BBQ/smoked belly. Here's my entry into the Challenge... Started with some belly brined 3 weeks in our house Cider Soak (cider & honey). I call this "terminal belleh" as there is no cure: Dusted it up with our latest rub - Sugar & Spice (brownulated sugar with a blend of spices. Mostly sweet with a little heat) Into the Backwoods Competitor @ 235º with some apple wood given to me by a customer as a tip. A couple of hours later & after resting a bit (hence the juice/fat in the pan) As the rules state Pork Belly has to be the primary feature, I went with a simple belly slider with a side of house candied jalapenos. (Not shown in the photo is a drizzle of our Rock Candy BBQ sauce made with the jalapeno syrup & local honey - added that after the pic) So there's my entry - The Pork Belleh Slider. I'll toss out one additional pic. Not sure if this would have qualified, but what we actually did with this pork belly at the Hut was make The PB&J Sandwich: Pork Belly, Brisket & Candied Jalapeno: cheers, __________________ Frank Davis Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL] Backwoods Pro Jr. Backwoods Competitor busted Backwoods Fatboy Weber 22.5 Kettle some stainless wood fired thing

05-08-2011, 08:16 PM	#45
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Ok, I wasn't going to enter in this one, but it is taking so long, I figured I could help hurry things up a bit. I went to the Asian market to get some pork belly, but all they had was sliced. I didn't think that would be a problem, as we're even allowed to mince and make sausage out of these things if we like. I spiced up both sides with a secret blend of spices and a liberal amount of dark brown sugar. I smoked this with a chunk of cherry wood at 325. During the cook I added additional brown sugar. Here is the result. Probably the best candy I've made. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. Last edited by Gore; 05-08-2011 at 09:16 PM.. Reason: Duplicate pic*